27 February 2012

Lemon and Almond Cake

The addition of ground almonds makes this cake slightly denser and a bit more luxurious than a normal fluffy sponge. I like it quite zingy - for a subtler lemon flavour, reduce the amount of juice a bit.

175 g Sugar
75 g Butter
2 Eggs
110 g Plain Flour
50 g Ground Almonds
2 tsp Baking Powder
Juice of 1 Lemon
100 ml Milk

125 g Icing Sugar
Juice and Grated Zest of 1 Lemon

Melt the butter and allow to cool. Whisk the eggs and sugar until pale and fluffy. Mix the dry ingredients and fold them into the egg mixture. Add the butter, milk and lemon juice. Pour the batter into a greased cake tin and bake for 45 minutes at 175 degrees. Allow the cake to cool, then mix the icing sugar and lemon juice and spread it across the top of the cake. Sprinkle with lemon zest. Enjoy with a nice cup of tea - Earl Grey goes particularly well.

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